Difficulty: 2/5
Season the John Dory fillets and arrange in an ovenproof dish with 1 chopped shallot, 1 knob of butter, and the white wine. Poach gently over low heat (th. 5) for about 15 minutes. Drain the fish, reserving the cooking juices, and set aside.
Strain the cooking juices and set aside.
In a small sauté pan, melt 1 knob of butter with the remaining shallot and mignonette pepper. Sauté gently, add cognac, and reduce until dry. Stir in cream, simmer briefly, then set aside.
In a baking dish, layer lasagna sheets with flaked John Dory fillets, repeating and ending with lasagna. Prepare a second dish similarly. Moisten with fish stock.
Bake at th. 6 for 15 minutes. Meanwhile, whisk egg yolks with 3 tablespoons water in a stainless steel bowl over a bain-marie until thickened. Incorporate the reserved reduction and lemon juice. Season to taste.
Remove lasagnas from oven, drain if needed, and plate. Nap with pepper sabayon and garnish with chives.
Adapted from Le Livre de la Pâte pour Panzani by Chef Hubert, a master of French-Italian fusion cuisine with decades of Michelin-starred experience.
